Introduction
Gnocchi with Sage Butter is a classic Italian dish made with tender potato gnocchi tossed in a nutty, aromatic sage butter sauce. The dish is rich yet simple, allowing the flavors of fresh sage and browned butter to shine. It’s the perfect comfort food that highlights the beauty of minimal ingredients prepared with care.
Ingredients
- 1 1/2 lbs Russet potatoes (about 3 medium-sized potatoes)
- 1 cup all-purpose flour (plus extra for dusting)
- 1 egg (lightly beaten)
- 1/2 tsp salt
- Freshly ground black pepper (to taste)
- 6 tbsp unsalted butter (high-quality)
- 10-12 fresh sage leaves
- Salt and freshly ground black pepper (to taste)
- Freshly grated Parmesan cheese (for serving)
Instructions
-
Prepare the Potatoes for Gnocchi:
- Boil the potatoes in salted water with the skins on until tender, about 20-25 minutes. Drain the potatoes, then let them cool slightly.
- Once cool enough to handle, peel the potatoes and pass them through a potato ricer or mash them until very smooth. Spread the mashed potatoes out on a clean surface to let the steam escape and allow them to cool completely.
-
Make the Gnocchi Dough:
- In a large bowl, combine the cooled mashed potatoes with the flour, egg, salt, and pepper. Gently mix the ingredients until just combined to form a dough. Avoid overworking the dough, as this can make the gnocchi tough.
- Divide the dough into 4 portions. On a floured surface, roll each portion into a long rope about 3/4 inch thick. Cut the rope into 1-inch pieces to form the gnocchi. Optionally, roll each piece over the tines of a fork to create ridges.
-
Cook the Gnocchi:
- Bring a large pot of salted water to a boil. Add the gnocchi in batches, being careful not to overcrowd the pot.
- Cook the gnocchi until they float to the surface, about 2-3 minutes. Once they float, use a slotted spoon to transfer them to a plate. Keep warm while you prepare the sauce.
-
Prepare the Sage Butter Sauce:
- In a large skillet, melt the butter over medium heat. Add the sage leaves and cook for 2-3 minutes until the butter turns golden brown and the sage leaves become crispy. Watch closely to avoid burning the butter.
- Season the sauce with salt and pepper to taste.
-
Toss the Gnocchi in the Sage Butter:
- Add the cooked gnocchi to the skillet with the sage butter sauce. Gently toss the gnocchi to coat them evenly with the sauce. Cook for an additional 1-2 minutes to allow the gnocchi to absorb the flavors.
-
Serve:
- Transfer the gnocchi to plates and top with freshly grated Parmesan cheese. Garnish with additional crispy sage leaves if desired. Serve immediately.
Health Considerations
- Moderation in Fats: While butter is a key element in the sauce, enjoy it in moderation. You can reduce the butter slightly or use a combination of butter and olive oil for a lighter option.
- Gluten-Free Option: Substitute gluten-free flour for the all-purpose flour to make this dish gluten-free.
- Whole Foods: This dish uses simple, whole ingredients without preservatives, making it a more wholesome choice compared to store-bought gnocchi.
Serving Suggestions
- As a Main Course: Gnocchi with Sage Butter can be served as a main dish, accompanied by a light salad or steamed vegetables for balance.
- As a Side Dish: Pair the gnocchi with a protein like roasted chicken or grilled fish for a complete meal.
- Wine Pairing: A light white wine, such as Pinot Grigio or Chardonnay, pairs well with the buttery richness of the sauce.
Tips
- Use Starchy Potatoes: Russet potatoes work best for gnocchi as they have the right texture and starch content to hold the dough together.
- Don’t Overwork the Dough: Handle the dough gently to avoid overworking it, which can lead to dense, chewy gnocchi.
- Brown the Butter Carefully: Keep an eye on the butter as it browns. You want a golden, nutty flavor without burning it, which can happen quickly.
